Eclair Cake Dessert

• Vegetarian

• Condiments

  • 1 1 lb. box Graham crackers - i used low-fat honey
  • 2 tbsp Karo syrup, light

• Baking & Spices

  • 2 3.4 oz. vanilla instant pudding packages - i used french vanilla
  • 8 oz Cool whip - i used, low-fat
  • 1 1/2 cup Powdered sugar
  • 2 Squares of unsweetened chocolate - i used ghirardelli
  • 2 tsp Vanilla

• Dairy

  • 1 tbsp Butter
  • 3 tbsp Milk - i used, skim
  • 3 cups Milk - i used skim milk

Found on havingfunsaving.com

Description

Ingredients

• 1 lb. box graham crackers - I used low-fat honey
• 2 3.4 oz. Vanilla instant pudding packages - I used French Vanilla
• 3 cups milk - I used skim milk
• 8 oz. Cool Whip - I used low-fat
• 2 squares of unsweetened chocolate - I used Ghirardelli
• 2 tsp vanilla
• 3 Tbsp milk - I used skim
• 2 Tbsp. light Karo syrup
• 1½ cup powdered sugar
• 1 Tbsp, butter, melted

Directions

• Place a layer of graham crackers on the bottom of a 13×9 pan
• Mix pudding, 3 cups of milk and Cool Whip in your mixer
• Pour ½ of the pudding mixture on top crackers
• Place a layer of crackers on the pudding
• Pour the rest of the pudding on the crackers
• Top with another layer of crackers
• In a small sauce pan, add in the frosting ingredients (the vanilla, milk, Karo Syrup, powdered sugar, butter, and chocolate)
• Heat until chocolate is melted mixture is liquid
• Pour the chocolate mixture on the top layer of graham crackers
• Refrigerate until ready to serve, allowing a few hours to set.
• Enjoy!